Ingredients

2 - LARGE ZUCHINNI CUT IN HALF HOLLOWED OUT, AND DICE THE FLESH THAT WAS REMOVED INTO ¼ INCH DICE.

1 -SMALL YELLOW SQUASH ¼ INCH DICE

1 - SMALL RED ONION ¼ INCH DICE

1½ - TBSP. CHOPPED GARLIC

2 - ROMA TOAMATOES ¼ INCH DICE

¼ - CUP STEAMED BROCCOLI

¼ - CUP SHEDDED PARMESAN CHESSE

¼ - CUP PANO BREAD CRUMBS (JAPANESE BREAD CRUMBS)

1 - TBSP. CHOPPED FRESH BASIL

1/8 tsp. OLIVE OIL

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Preparation

PRE-HEAT A LARGE SAUTE' PAN OVER MEDIUM HIGH HEAT. ADD OLIVE OIL AND WITH A PAPPER TOWEL RUB AROUND THE PAN. WHEN IT JUST STARTS TO SMOKE ADD THE ONIONS AND COOK FOR 2 MINUTES. ADD THE GARLIC, ZUCHINNI FLESH, YELLOW SQUASH COOK FOR 4 MINUTES STIRRING OFTEN. POUR THE SAUTE'D VEGETABLE IN TO A LARGE BOWL AND ADD TOMATOES, BROCCOLI AND MIX WELL FOLD IN THE CHEESE, BREAD CRUMBS AND BASIL.SEASON WITH KOSHER SALT AND PEPPER TO TASTE. FILL THE HOLLOWED OUT ZUCHINNI COMPLETELY FORMING A CROWN. PLACE ON A COOKIE SHEET UNTIL ZUCHINNI IS TENDER (ABOUT 10 MINUTES)
(NOTE: CAN BE DONE WITH EGGPLANT, MUSHROOMS, ARTICHOKES AND ONIONS)